Pecan Chicken Casserole Recipe

I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce.
-Jackie Heyer
Cushing, Iowa

Nutritional Facts

Directions

In a large bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13-in. x 9-in. baking dish. (Crust will be crumbly.)

Bake at 350° for 10 minutes or until lightly browned.

In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture.

Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.Yield: 12 servings.

Originally published as Pecan Chicken Casserole in Taste of Home
February/March 2004, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Momheath User ID: 764157557623

Reviewed Jan. 29, 2014

"The crust was too thick, and the recipe bland. I left out the dill. It would have been much better with some added bacon or sausage for flavor, as well as twice the sharp cheddar cheese. I refried the leftovers, minus the crust, and added bacon and cheese, to make it less watery."

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pandaluvinmom User ID: 116380660934

Reviewed Nov. 1, 2013

"This is my family's favorite casserole. Even the leftovers are awesome. I double the crust mix and omit the dill seed and hot pepper sauce"

"Have made this recipe several times for family, friends, church functions. Always a winner."

MY REVIEW

xicota User ID: 94431460933

Reviewed Aug. 21, 2010

"This was a nice, different way to serve chicken. I also think it could have used a bit more crust. I will also add additional seasonings to increase the flavor, but over all, we liked it and I will make this again."

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keverwann User ID: 1807985130312

Reviewed May. 4, 2010

"Made a 1/2 recipe, but I think I would increase the crust; it didn't cover the bottom of an 8x8 pan. This was good over rice and served with a salad, strawberries, and chocolate chip cookies."

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blanquitanation User ID: 391666367250

Reviewed May. 17, 2009

"I replace the dill with celery salt. Seriously awesome! Rave reviews from all who partake! :)"

MY REVIEW

blanquitanation User ID: 391666356484

Reviewed Feb. 23, 2009

"I like to use at least 50% more nuts and cheese for the crust; this makes it taste really great!"